HEB logo
Crab & Crème Fraîche in Cucumber Cups
Prep Time:
30 minutes
Cook Time:
0 minutes
Makes:
30 appetizers
Ingredients

8 oz. backfin crabmeat, drained

1/2 cup Crème Fraîche, drained

2 tbsps. finely chopped green onion

2 tbsps. finely chopped yellow bell pepper

2 tbsps. finely chopped radish

2 tbsps. finely chopped fresh dill plus sprigs for garnish

1/2 tsp. salt

1/4 tsp. ground black pepper

3 to 4 medium cucumbers, peeled

Directions


Drain crab in a strainer and press to drain thoroughly. Pick through crab to remove any sh
ells.
Strain Crème Fraîche and place with crab in a medium glass bowl.
Chop green onion, yellow bell pepper, radish and dill; add to crab mixture.
Add salt and pepper. Blend ingredients with a fork.
Refrigerate until ready to use.
Peel cucumbers. Trim off round ends and cut into 5/8-inch thick slices. Scoop seeds from c
enter with melon baller, using care to leave enough on bottom of cup to hold filling.
When ready to serve, fill cucumber cups with crab filling and decorate each with a small s
prig of fresh dill.

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection